Development of an efficient soymilk cream production method by papain digestion, heat treatment, and low-speed centrifugation

Abstract

We developed the simple method of soymilk cream production from the high-fat soymilk, which was prepared by papain digestion and heat treatment. As a result of the treatment, high-fat soymilk was aggregated and it became possible to separate soymilk cream as the surface fraction by low-speed centrifugation (6000 × g, 10 min).

Key words:

• high-fat soymilk
• papain
• soymilk cream

Acknowledgments

This project was supported by a Scheme to Revitalize Agriculture and Fisheries in Disaster Area through Deploying Highly Advanced Technology, Ministry of Agriculture, Forestry and Fisheries of Japan. The authors also would like to thank Mr. Yasushi Iwamoto for supply of soymilk.